My version of “Yaki Chicken”

So now that my pantry is filled with all those chinese products and sauce, I can now fix those Chinese recipes. Today as I was looking through Le Grand Livre de Cuisine de Marabout, I was attracted to one of the recipe called Sukiyaki.

Sukiyaki is a popular one-pot meal which is usually cooked at the table as you eat. The word “yaki” means “sautee” or “grill” in Japanese. The word is used because meat is sauteed in the hot skillet. The main ingredient in sukiyaki is usually beef which is thinly sliced. Meat slices and ingredients are simmered in soy sauce based soup. In different regions of Japan, sukiyaki is cooked differently.

You can cook the recipe as it tells it in the book, by sauteing the meat and simmering the meat afterwards in the soy/sake mixture.

But 1. I did not have beef on hand. and 2. I did not want to saute my chicken in my pan so I came up with this recipe.

Ingredients for 2-3: 2 chicken breasts cleaned and cut in small strips, 1/4 cup of light soy sauce, 2 tbsp of sake ( rice wine), 2 tbsp of Mirin, 1 stalk of green asparagus ( trimmed and cut in 1 inch segments.

Place the chicken in a ziploc bag along with the marinade. Let the chicken marinade for a minimum of 30 minutes to up 24 hours. Remove the chicken from the plastic bag and layer it on the deep flexipat . Cook the chicken for 7-10 minutes at 375. Place the rest of the marinade in a small saucepan and bring it to boil. Let it simmer until it has reduced to half and has become a bit thicker.

While the chicken is cooking, place the cut asparagus in the large round mold, place the octogonal silpat on top of the round mold  and cook for 2-3 minutes in the microwave. PLace the chicken in a large bowl with the asparagus and drizzle the sauce. Mix well and serve on individual plates. You may sprinkle a few sesame seeds for added effects. C’est tout!!!

Bon Appetit and Happy Cooking!!!